Restaurant Business

JUNE 5, 2025

Konro is a Japanese-inspired concept known for a 10- to 14-course tasting menu, served at a chef’s counter with only 10 seats. Bickelhaupt was a guest on the Menu Talk podcast by Restaurant Business last year, and he spoke about his former struggles with sobriety and operating the concept with his wife, who was also sommelier.

Fast Casual

Modern Restaurant Management

MARCH 11, 2025

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Running a successful restaurant isn’t measured solely by what’s on the menu anymore. Innovate or die was the new mantra.

Mobile Ordering

EATER

MARCH 11, 2025

Cities eased permitting regulations, allowing restaurants to expand seating with outdoor dining sheds and transforming city streets into safer and more beautiful spaces. Pop-ups can either be a final destination for a menu concept, or, for those determined to open a brick-and-mortar spot, a stop along the way to restaurant ownership.

Food Supply

Restaurant Business

JULY 1, 2025

Most of its sales are digital, though customers can order in person at the counter, and there is limited seating. shops Value pressure comes to the fast-casual sector Financing These full-service restaurant chains opened the most locations last year In an overall down year for full-service unit growth, these five brands bucked the trend.

Fast Casual

Qu

MARCH 12, 2025

Tableside Ordering Qu tableside ordering, a feature of Qus new Online Ordering system, speeds up the ordering process and reduces wait times by allowing guests to place personalized orders directly from their seats. Unavailable items are hidden, ensuring a cleaner menu. Article sources: (1) Bernstein.

Tip Distribution

EATER

NOVEMBER 12, 2024

Sailor , Brooklyn | Vinai , Minneapolis Josh Brasted Acamaya 3070 Dauphine Street | New Orleans, Louisiana There’s a glossary attached to the menu at Acamaya , the first solo New Orleans restaurant from Mexico City-born chef Ana Castro and her sister, Lydia. The menu warns of a $150 fine for any “stolen mugs.”

Seasonal Menu

Restaurant Business

AUGUST 8, 2025

Redler is shifting to a seat on the board of directors for the Salina, Kansas-based coffee chain. Before that, he held finance roles at Papa Johns, CraftWorks, Pei Wei, Cici’s and Yum Brands. Jason Ingermanson has been named president of Mokas Coffee & Eatery. He succeeds Scott Redler in the role.

Leadership

Modern Restaurant Management

JUNE 26, 2024

They don't want to be left in the dark, squinting at static, outdated menu boards. High-definition digital menu displays are a must, allowing you to showcase mouth-watering images of your offerings and update content in real time. They don't want to be left in the dark, squinting at static, outdated menu boards.

Seating

Modern Restaurant Management

JULY 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When is the last time you costed out your recipes?

Menu

Modern Restaurant Management

AUGUST 25, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold?

Seasonal Menu

Modern Restaurant Management

MARCH 10, 2023

The partnership resulted in a 116-seat signature restaurant directly inspired by the chef’s menu. Modern Restaurant Management (MRM) magazine talked with Girelli about this project and restaurant design trends. Why is design so crucial for creating the right look and atmosphere to complement a menu?

Design

Modern Restaurant Management

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Need to make menu changes?

Supplies

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest.

Back of House

Modern Restaurant Management

JUNE 24, 2021

Can they view your menu online? Customers want the ability to order online, set up delivery, view seating, and book tables through the convenience of a mobile phone. However, having a strategic and effective digital marketing plan in place allows local restaurants to attract new customers and retain the ones they already have.

Marketing

Modern Restaurant Management

MARCH 13, 2020

As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines. They should consider leaving menus at the table instead of having the server take them. "Be smart about choices."

Front of House

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. Another way to introduce price increases is to introduce new elements to the menu.

Pricing

Modern Restaurant Management

MAY 29, 2024

Food is visceral in a way that airline seats aren't. Modern Restaurant Management (MRM) magazine asked Singh to elaborate on his views on where the pricing model is headed in the QSR landscape. Just like any menu change, I think we’ll test markets and models before anything takes off.

Pricing

Modern Restaurant Management

FEBRUARY 5, 2021

This includes: Self check-in, table alert, and self-seating to expedite the entry process. Guests will be able to browse the menu, order, and pay from their personal mobile devices. Modern Restaurant Management (MRM) magazine went behind the scenes of this transition with Justin Nedelman, CEO at Eureka! Restaurant Group.

Mobile Ordering

Modern Restaurant Management

APRIL 22, 2020

Modern Restaurant Management (MRM) magazine spoke with Benchmark CEO David Parker their efforts. We ask that those "seated" at the table give a $50 dollar minimum donation. Social distancing may push restaurants to seat their clients further apart while offering more personal attention from waitstaff, sommeliers and chefs.

Retail

Modern Restaurant Management

AUGUST 19, 2020

Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We Seated Acquires VenueBook. Seated acquired digital event booking platform VenueBook. The Main Course.

Kitchen Safety

Modern Restaurant Management

JUNE 12, 2024

and Canada, found that technology such as interactive digital menus, in-restaurant mobile apps, and augmented reality experiences are playing a vital role in empowering restaurants to stay relevant and meet the evolving needs and expectations of diners. The report, which surveyed 127 restaurant executives across the U.S.

Loyalty Program

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Set seating times. Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Contactless payment.

Outdoor

Modern Restaurant Management

MAY 24, 2023

To learn more, Juliana Kerschen and Rachael Snow Barry of The Johnson Studio answered questions from Modern Restaurant Management (MRM) magazine. This also provides a seasonal menu for the restaurant guests. Two-story high windows that extend up to the second floor classrooms so that other students can peer in.

Design

Modern Restaurant Management

APRIL 20, 2020

Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment. How can restaurants weather these complexities?

Customer Service

7 Shifts

NOVEMBER 1, 2022

For example, your ideal customers could be: Young families that want a kid's menu, great drinks, and to get home before 8. This could be exciting drinks, a great happy hour, family-friendly promotions, or a fantastic menu that people can't help but try. Is my menu accessible and legible? What will entice them to choose you?

Seating

7 Shifts

MARCH 10, 2021

Expand or Remodel Expanding your restaurant's outside seating area with a deck, patio or tent, could bring you real financial benefits. That’s a 65 percent return on investment for their customer who considered adding outdoor seating. Spotting trends and adding them to your menu can also help you succeed.

Management

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Brands will look to collaborate with menu splitting. Alex Canter of Ordermark.

Mobile Ordering

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. Review menu items and strip away the slow movers. Reduce portion sizes slightly to maintain menu prices but account for increased costs. For part one, click here.

2023

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences.

Coaching

Modern Restaurant Management

AUGUST 9, 2024

When curating these locations, Nawab and his team strive to close the opportunity gap for aspiring chefs and restaurateurs, primarily those of BIPOC identities, through mentorship, from menu curation to business development. Solaire Social, in Silver Spring; and Southern Box Food Hall in Orlando. Food halls are no longer about just the food.

Marketing

Modern Restaurant Management

MAY 7, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point.

Franchise

Modern Restaurant Management

FEBRUARY 12, 2021

As a restaurant owner, you’ve put some serious thought into your interior design, menu development and ambience creation to make your guests feel comfortable and attract more people to visit. Represent the whole menu. Use Impressive Images to Showcase Your Menu. But have you thought about your website design?

Design

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

Food Safety

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? We’ve seen the power of simplicity span across all aspects of the restaurant structure, particularly in menu offerings.

2020

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments. The first gusto!

2024

Modern Restaurant Management

MAY 28, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. flip’d will feature an all-day menu that borrows inspiration from iconic IHOP favorites, which serves as the foundation for this innovative approach.

Franchise

Modern Restaurant Management

OCTOBER 22, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Contactless ordering and delivery, curbside pick-up and socially distanced patio seating are just a few of the amenities featured at Holsom that balances safety and convenience of its guests.

Franchise